Watermelon's Savory Side

Pickled, chopped, or pureed—more ways to bring sweet, juicy watermelon to your summer table

- GABRIEL FRASCA AND AMANDA LYDON

Watermelon and Tomato Salad with Sesame-Miso Dressing

ACTIVE 15 MIN; TOTAL 1 HR 15 MIN
SERVES 8 TO 10

A nutty dressing made with sesame seeds and white miso makes this watermelon salad the ultimate summer side. Inspired by a dish from 2024 F&W Best New Chef Leina Horii at Kisser in Nashville, puffed rice cereal is sprinkled on top for a crunchy finish. If you don't have a mortar and pestle to grind the sesame seeds, use a mini food processor or spice grinder, but take care not to over-process—the seeds can quickly turn to a paste.

2 Tbsp. white sesame seeds, lightly toasted, divided
1/4 cup rice vinegar
4 tsp. white miso
2 tsp. granulated sugar
7 Tbsp. canola oil, divided
8 cups cubed (about 3/4-inch pieces) seedless watermelon (about 1 [5-lb.] watermelon)
2 heirloom tomatoes, cut into 3/4-inch pieces (about 2 cups)
1 cup puffed rice cereal
1/4 cup raw pepitas (pumpkin seed kernels)
1 tsp. soy sauce
1/2 tsp. ichimi togarashi (see Note), plus more for garnish
1/2 tsp. flaky sea salt
Thinly sliced scallions, for garnish

1. Grind 4 teaspoons sesame seeds using a mortar and pestle to form a fine powder. (Avoid over-grinding to prevent forming a paste.) Transfer to a large bowl. Add vinegar, miso, sugar, and 6 tablespoons oil; whisk until smooth. Fold in watermelon and tomatoes until evenly coated with dressing. Cover and refrigerate until flavors meld and salad is cold, about 1 hour.

2. Stir together puffed rice, pepitas, soy sauce, togarashi, and remaining 1 tablespoon oil in a large nonstick skillet. Cook over medium-low, stirring often, until puffed rice is crispy and pepitas are toasted, about 6 minutes.

3. Divide salad evenly among serving plates. Top with rice mixture, flaky sea salt, and remaining 2 teaspoons sesame seeds. Garnish with scallions and additional togarashi; serve immediately. —JASMINE SMITH